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Author : Canon
Publisher : Ed. Techniques Ingénieur
ISBN 13 :
Total Pages : 10 pages
Book Rating : 4./5 ( download)
Download or read book HACCP et Tracabilite en Agroalimentaire les Complementarites written by Canon and published by Ed. Techniques Ingénieur. This book was released on with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Abderrahmane Houicher
Publisher :
ISBN 13 : 9783838145112
Total Pages : 64 pages
Book Rating : 4.1/5 (451 download)
Download or read book Qualité et sécurité alimentaire written by Abderrahmane Houicher and published by . This book was released on 2020-04-20 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Didier Montet
Publisher : CRC Press
ISBN 13 : 1351230905
Total Pages : 486 pages
Book Rating : 4.3/5 (512 download)
Download or read book Food Traceability and Authenticity written by Didier Montet and published by CRC Press. This book was released on 2017-11-22 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251045411
Total Pages : 20 pages
Book Rating : 4.0/5 (454 download)
Download or read book What is the Code of Conduct for Responsible Fisheries? written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2001 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: The actual Code of conduct is also available (1996) (ISBN 9251038341).
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251039717
Total Pages : 52 pages
Book Rating : 4.0/5 (397 download)
Download or read book Aquaculture Development written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1997 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides annotations to the Principles of Article 9 of the Code of Conduct for Responsible Fisheries. These annotations are meant to serve as general guidance, and should be taken as suggestions or observations intended to assist those interested in identifying their own criteria and options for actions, as well as partners for collaboration, in support of sustainable aquaculture development.
Author : Jacques-Eric Bergez
Publisher : Springer
ISBN 13 : 3030019535
Total Pages : 335 pages
Book Rating : 4.0/5 (3 download)
Download or read book Agroecological Transitions: From Theory to Practice in Local Participatory Design written by Jacques-Eric Bergez and published by Springer. This book was released on 2019-02-28 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Open Access book presents feedback from the ‘Territorial Agroecological Transition in Action’- TATA-BOX research project, which was devoted to these specific issues. The multidisciplinary and multi-organisation research team steered a four-year action-research process in two territories of France. It also presents: i) the key dimensions to be considered when dealing with agroecological transition: diversity of agriculture models, management of uncertainties, polycentric governance, autonomies, and role of actors’ networks; ii) an operational and original participatory process and associated boundary tools to support local stakeholders in shifting from a shared diagnosis to a shared action plan for transition, and in so doing developing mutual understanding and involvement; iii) an analysis of the main effects of the methodology on research organisation and on stakeholders’ development and application; iv) critical analysis and foresights on the main outcomes of TATA-BOX, provided by external researchers.
Author : United States. Forest Service. Northern Region
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (89 download)
Download or read book Forest Landscape Management written by United States. Forest Service. Northern Region and published by . This book was released on 1972 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ramesh C. Ray
Publisher : CRC Press
ISBN 13 : 1482223090
Total Pages : 390 pages
Book Rating : 4.4/5 (822 download)
Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog
Author : Jakob Zinsstag
Publisher : CABI
ISBN 13 : 1789242576
Total Pages : 459 pages
Book Rating : 4.7/5 (892 download)
Download or read book One Health, 2nd Edition written by Jakob Zinsstag and published by CABI. This book was released on 2020-09-30 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: One Health, the concept of combined veterinary and human health, has now expanded beyond emerging infectious diseases and zoonoses to incorporate a wider suite of health issues. Retaining its interdisciplinary focus which combines theory with practice, this new edition illustrates the contribution of One Health collaborations to real-world issues such as sanitation, economics, food security and vaccination programmes. It includes more non-infectious disease issues and climate change discussion alongside revised case studies and expanded methodology chapters to draw out implications for practice. Promoting an action-based, solutions-oriented approach, One Health: The Theory and Practice of Integrated Health Approaches highlights the lessons learned for both human and animal health professionals and students.
Author : Nevijo Zdolec
Publisher : CRC Press
ISBN 13 : 1315352834
Total Pages : 373 pages
Book Rating : 4.3/5 (153 download)
Download or read book Fermented Meat Products written by Nevijo Zdolec and published by CRC Press. This book was released on 2017-11-22 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.
Author : Ramesh C. Ray
Publisher : CRC Press
ISBN 13 : 1351793764
Total Pages : 715 pages
Book Rating : 4.3/5 (517 download)
Download or read book Fermented Foods, Part II written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-05-25 with total page 715 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
Author : Didier Montet
Publisher : CRC Press
ISBN 13 : 1498740812
Total Pages : 413 pages
Book Rating : 4.4/5 (987 download)
Download or read book Fermented Foods, Part I written by Didier Montet and published by CRC Press. This book was released on 2016-04-19 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
Author : Ioannis Sotirios Arvanitoyannis
Publisher : CRC Press
ISBN 13 : 1498706436
Total Pages : 334 pages
Book Rating : 4.4/5 (987 download)
Download or read book Authenticity of Foods of Animal Origin written by Ioannis Sotirios Arvanitoyannis and published by CRC Press. This book was released on 2016-01-05 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers' family/relatives. These unfortunate incidents triggered consumer and governmental aw
Author : San Ping Jiang
Publisher : CRC Press
ISBN 13 : 1315351552
Total Pages : 511 pages
Book Rating : 4.3/5 (153 download)
Download or read book Mesoporous Materials for Advanced Energy Storage and Conversion Technologies written by San Ping Jiang and published by CRC Press. This book was released on 2017-05-25 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation through specific and rational design and functionalization has led to the development of a wide range of mesoporous materials with varying morphologies (hexagonal, cubic, rod-like), structures (silicates, carbons, metal oxides), and unique functionalities (doping, acid functionalization) that currently makes this field one of the most exciting in materials science and energy applications. This book focuses primarily on the rapid progress in their application in energy conversion and storage technologies, including supercapacitor, Li-ion battery, fuel cells, solar cells, and photocatalysis (water splitting) and will serve as a valuable reference for researchers in the field
Author : Ramesh C. Ray
Publisher : CRC Press
ISBN 13 : 1315351412
Total Pages : 365 pages
Book Rating : 4.3/5 (153 download)
Download or read book Microbial Enzyme Technology in Food Applications written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-03-27 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Author : Cristina M. Rosell
Publisher : CRC Press
ISBN 13 : 1498701574
Total Pages : 416 pages
Book Rating : 4.4/5 (987 download)
Download or read book Bread and Its Fortification written by Cristina M. Rosell and published by CRC Press. This book was released on 2015-09-22 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on
Author : Ana Lucia Barretto Penna
Publisher : CRC Press
ISBN 13 : 1315352435
Total Pages : 264 pages
Book Rating : 4.3/5 (153 download)
Download or read book Fermented Foods of Latin America written by Ana Lucia Barretto Penna and published by CRC Press. This book was released on 2017-02-03 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
